Cinnamon Pumpkin Custard Recipes

PUMPKIN CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
• Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
• Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
• Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.

BAKED CUSTARD WITH CINNAMON

Steps:

• In a small bowl, whisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8-oz. custard cups; sprinkle with cinnamon and nutmeg. , Place in a 13x9-in. baking pan; pour hot water in pan to a depth of 3/4 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Remove cups to a wire rack to cool. Serve warm or chilled. Store in the refrigerator.

PUMPKIN CUSTARD

Steps:

• In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

PUMPKIN CUSTARD

Steps:

• Preheat the oven to 350*.
• Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
• Arrange the cups in a shallow, flat-bottomed baking pan.
• Whirl all of the ingredients except the apple slices in a blender until smooth.
• Pour the custared into the baking cups.
• Pour boiling water into the baking pan to about a 2-inch depth.
• Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
• Remove the cups from the hot water and cool at room temperature, then refrigerate.
• Serve chilled, garnished with fresh apple slices, if desired.

PUMPKIN CUSTARD

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.
• Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.

GREAT PUMPKIN CUSTARD

Steps:

• Preheat the oven to 325°F.
• Stir the pumpkin, cinnamon, salt, ginger, cardamom, and nutmeg together in a large bowl. In a smaller bowl, beat the eggs lightly, then whisk in the maple syrup, vanilla, and milk. Whisk the egg mixture into the pumpkin mixture until well combined.
• Pour the custard into 6 1/2-cup ramekins. Place the ramekins in a baking pan and add enough hot water to the dish to come up 2 inches high around the ramekins. Carefully transfer to the oven and bake for 45 to 55 minutes, until a knife inserted into the center comes out clean. Serve warm or chilled.
• rebecca's notes
• Make sure that the baking pan you use to hold the ramekins has sides that are at least 3 inches high. This will ensure that the hot water you pour in doesn't slosh over when you transfer the pan to and from the oven.
• nutrition information
• (per serving)
• Calories: 110
• Total Fat: 3.2g (1.4g saturated, 1g monounsaturated)
• Carbohydrates: 18g
• Protein: 4g
• Fiber: 1g
• Sodium: 240mg

CHUCK'S CINNAMON PUMPKIN COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
• Beat egg whites in a bowl until soft peaks form.
• Stir bread mix (not including cinnamon sugar packet), water, vegetable oil, and egg yolk together in a bowl until batter is just mixed; fold in egg whites.
• Beat pumpkin puree, cream cheese, white sugar, cinnamon, vanilla extract, baking soda, and baking powder together in a separate bowl.
• Pour half of the batter into the prepared pan; swirl in the pumpkin mixture. Pour remaining batter over pumpkin layer; top with cinnamon sugar packet from bread mix.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

PUMPKIN CUSTARD

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, mix skim milk with nonfat dry milk.
• Add pumpkin, brown sugar, ginger, cinnamon, cloves, eggs, egg whites and vanilla, and mix well.
• Spoon into a 6-cup baking dish, and bake for about 1 hour and 10 minutes until center of custard is cooked. (Place a toothpick into the center of the custard, and if it comes out clean, custard is done.) Cool, and serve warm or chilled.

CINNAMON-PUMPKIN CUSTARD

Steps:

• In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice.
• Stir in evaporated milk and pour into a 9-inch quiche dish.
• Bake in a 300 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
• Cool on a wire rack.
• Cover and chill for at least 2 hours or up to 24 hours.
• BEFORE SERVING: let custard stand at room temperature for 20 minutes.
• Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
• Do not stir!.
• Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, now stirring as needed with a wooden spoon.
• Quickly drizzle caramelized sugar over the custard.
• Serve immediately.